Jacks Meat Shack Chicken Liver Carbonara

Prep Time10mins

Cook Time30mins

Total Time40mins

Livers are loaded with iron to give you energy and a turbo injection of certain B vitamins, most notably B12. This nutritional profile makes them a good choice for anyone prone to anaemia. There are 99 calories in 3 ounces of Chicken Liver broken down into 38% fat, 0% carbs, 62% protein.
Try this amazing Carbonara recipe for wood smoked, creamy, pasta dreaminess courtesy of Mrs Shack of Jacks Meat shack.

Pat the livers with a kitchen towel and just get rid of some of the excess juices then add the salt, pepper and mixed herbs.

Heat some olive oil in a cast iron pan and cook the livers with the bacon on the wood pellet grill at 190c. Most typical liver recipes suggest that livers only need a quick sear but personally I leave them on for as long as the bacon about 10- 15 minutes in total so they are still pink but not as bloody.

MEANWHILE in the kitchen cook the pasta according to the packet instructions. Then drain but hold back about a ladle full of pasta water.
In a mixing bowl add the parmesan cheese with the two eggs to get this scrambled looking mixture.

Transfer the pasta, cheesey egg mix into a massive cast iron cauldron and cook on a low heat for about 5 minutes to let everything settle together and whilst you are chopping up the liver and bacon.